Vibrant radicchio salad topped with roasted beets and garlic, candied walnuts, and creamy, lemony cashew ricotta dressing. An elegant, colorful side dish!
This vibrant beet and carrot salad combines shredded carrots and beets with a sweet-tangy dressing.
A 3-step whole-food, plant based Thai kale salad - no cooking involved. Chopped greens, carrots and onions topped with our popular savory Thai Peanut Sauce.
Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.
This mushroom pâté is packed with flavor and easy to make! A perfect party appetizer that everyone can enjoy.
15min · 4 servings Super simple recipe for twice fried smashed plantains. Really popular in Latin America and Central America with a variety of names depending on the region: tostones, frito verde, patacones, and bannann peze. Use yellow plantain for a sweeter crispier taste. Ingredients • 2 Plantains (use green for traditional tostones / patacones / bannann peze or hard yellow ones for a sweeter taste • Vegetable oil • Salt to taste Instructions • Cut plantain into 1.5 inch or 4cm thick pieces • Heat up an inch of oil on medium low heat in a wide pan • Fry plantain for a few minutes on either side until light golden brown • Flatten with a heavy weight until about 1/2 a cm thick. • Heat oil on medium and fry again until medium golden brown • Serve with salt and optional yo
This easy cheesy pinwheel snack tastes just like sweet rolls of stuffing! They're made with simple and cheap ingredients: apples, cheese and a Pillsbury crescent dough sheet. A delicious comfort food recipe for the holidays! I make these every year for Thanksgiving.
This Tomato Bruschetta Recipe hits the spot. It's light and refreshing and perfect for serving atop your favorite type of bread!
Delicious, healthy side dishes to go with any meal! Find vegetable, pasta, salads and potato side dishes for dinner or your next bbq, potluck or picnic.
Making this delicious meal couldn't be easier. Find out how to make smoked salmon and prawn parcels today at Tesco Real Food.
Savory Stuffed Mushroom Caps: Preheat oven to 400°F (200°C). Remove stems from 24 medium cremini mushrooms. Chop stems finely. Mix with 4 oz (115g) cream cheese, 1/4 cup (25g) grated Parmesan, 2 minced garlic cloves, 2 tbsp chopped fresh herbs (parsley, thyme), 1/4 tsp each salt and pepper. Fill mushroom caps, sprinkle with extra Parmesan. Bake 20-25 minutes until golden and bubbly. Each stuffed mushroom contains approximately 35 calories and 2g protein. The combination of creamy filling and umami-rich mushrooms creates a satisfying bite. Can be assembled up to 24 hours ahead and refrigerated before baking. Serve warm. These vegetarian-friendly bites are perfect for holiday parties or as a comforting appetizer.
Hi Everyone! Have you tried century eggs before? They are also called thousand year egg! People in China has been making and eating century eggs for hundreds...
A French green bean salad with fresh cold string beans, topped with a light vinaigrette dressing. This is a great side dish salad idea.
A delicious vegetarian starter recipe by Russell Brown, with tender sous vide baby leeks, crispy garlic crumb and a buttery truffle sauce.
This simple beetroot starter recipe is seasoned with flavours of blackcurrant.
No. 081
Medusa
